Kat’s Wintery Beef Stew served with Honey Brussel Sprouts & Crunchy Roast Potatoes

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Wintery Warming Beef Stew 


1 x Geo Organics Beef Stewing steak cubed (approx 1kg)

2 x onions diced roughly (Manjimup fruit & veg)

1 x large beetroot diced (Mammone’s fruit & veg or Manji fruit & veg)

2 x parsnip OR 1 Kohlrabi diced (Manji Fruit & veg)

1/2 finely chopped deseeded chilli (Mario from McCleod Creek or Manji Fruit & Vege)

Olive oil – a big dollop, the more the merrier (Uralba Eco Farm, Agonis Ridge or Karridale Olive Farm)

Fresh thyme, sage & 3 fresh or dry whole bay leaves (Oasis Hydro or your garden) (2 tablespoons of the chopped herbs)

1 cup (250ml)  local red wine

1 x pouch (500ml) of beef stock (Lazy Susan Meals) and another 400ml of water

Tubb’s Roasted garlic salt to taste (no need for pepper because we used chilli)

Fresh Italian parsley chopped (Mammones’, Oasis or your own garden)


In a heated saute pan (that has a lid), put approx 2 tablespoons of olive oil…, add the onions, brown/caramelise the onions, add the seeded chilli in the last few minutes of browning onions.

Then add the cubed beef (no need to flour). Cook the beef and onions down for about ten minutes on a medium heat.

Add the diced parsnip and beetroot and cook down for another 5 minutes…. then add the wine… simmer for another 5 or so minutes…. Then add the fresh herbs and the stock, the Tubb Roasted garlic salt to taste (approx teaspoon) and the water.

Put the heat on as low as you can;  put the lid on and simmer…. for 3 hours, checking every now and then to see if any more liquid is required. This can also be put in the oven for 3 hours on 160C. The meat will melt in your mouth! When serving, make sure the seasoning is good and sprinkle with fresh parsley.

Crispy Roast potatoes

1 kg of Peter Horne’s organic Potatoes

Extra Virgin Olive oil (Karridale Olive Farm, Agonis Ridge or Uralba Eco Farm)

TUBB Roasted Garlic salt.


Cut the potatoes to a similar size and boil till soft; drain well.

Then put cooked potatoes into a baking dish, smash them up a bit and then drizzle with lots of good olive oil making sure all potatoes are covered… sprinkle with garlic salt and then roast (oven on 210C) till crispy.

Brussel Sprouts with Honey

Ingredients are Brussel sprouts (from Manji Fruit & Veg)

Olive oil (2 tablespoons) (various local suppliers)

Butter – a dollop (Jardin Estate Butters)

White Gum Honey. – a big dollop (Jacob’s Honey)


Cut your brussel sprouts in half, clean off any loose outer leaves.

When the Beef stew and roasted potatoes are ready, put your frypan on a hot flame, and when the pan is sufficiently hot, add the oil and butter…. immediately add your halved brussel sprouts and move them around constantly…. we are stir frying and trying to get them caramelised on the outside yet beautifully cooked on the inside (they should remain green).

Then in the last minutes of stir-frying,  add a good dash of your local white gum honey… a couple of minutes of constant moving and then they will be done. (Essential is a hot flame and constant movement.)

Serve all together….. Enjoy this totally locavore meal! Everything was from the Margaret River Farmers Market (beside the herbs from my garden)

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